Portobello Fries

I first made these with a friend a few months ago when we wanted alternative to potatoes to go with burgers. She found the recipe from a Publix Simple Apron Meal. Since then, I've made them numerous times. They are a delicious substitute for starchy potato fries. These are great if you are trying to go low carb (or lower carb in my case, I will never live a life with out carbs). Not to mention, they are baked. Not fried :)

Ingredients:
2-4 Portobello Mushroom Caps
1 cup egg substitute (a.k.a. Egg Beaters)
1/4cup Parmesan cheese
1 cup Italian bread crumbs
Salt & Pepper

Directions:
1. Heat oven to 425 degrees
2. Prepare mushroom caps by removing gills and stems from inside the mushroom caps. If mushrooms are dirty, wipe gently with a damp paper towel. Slice into 1/4 slices (almost julienned)

3. Pour egg substitute in a medium sized bowl and beat until slightly frothy.
4. Put the sliced mushrooms in a bowl and coat with egg substitute.

5. Add bread crumbs and Parmesan cheese to a gallon size ziplock bag and shake to combine. Add a dash of salt and pepper.

6. Remove mushrooms from egg let some of the egg drip off. Add mushrooms to the bread crumb Parmesan mixture and shake gently to coat.
7. Spread mushrooms out on a foil lined, greased baking sheet and bake for 20-25 minutes at 425 degrees, turning once. Fries should be slightly brown and bread crumbs crispy.

Serve with your favorite condiments. I like spicy ranch dressing.